Mexican Street Corn Pasta (Printer-friendly)

Creamy pasta with sweet corn, cotija cheese, zesty lime, and a hint of chili for vibrant flavors.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (penne, rotini, or shells)
02 - Salt, for boiling water

→ Corn Mixture

03 - 2 cups corn kernels (fresh, frozen, or canned)
04 - 1 tbsp unsalted butter
05 - 2 cloves garlic, minced
06 - 1/2 tsp chili powder
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp ground cumin

→ Creamy Sauce

09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - Zest and juice of 1 lime
12 - 1/2 cup cotija cheese, crumbled
13 - 2 tbsp chopped fresh cilantro
14 - Salt and pepper, to taste

→ To Finish

15 - Additional cotija cheese, for garnish
16 - Extra chili powder or Tajín, for garnish
17 - Fresh cilantro leaves
18 - Lime wedges

# How-To Steps:

01 - Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and sauté 4 to 5 minutes until lightly charred and golden. Stir in garlic, chili powder, smoked paprika, and cumin; cook 1 minute until fragrant. Remove from heat.
03 - Whisk together sour cream, mayonnaise, lime zest and juice, cotija cheese, and chopped cilantro in a large bowl. Season with salt and pepper to taste.
04 - Add cooked pasta and sautéed corn mixture to sauce. Toss thoroughly, adding reserved pasta water if needed to loosen consistency.
05 - Plate immediately, topped with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes less than 40 minutes, which feels like a small miracle.
  • The corn gets charred just enough to taste almost caramelized while staying tender, and that's the whole magic right there.
  • It bridges comfort and brightness in one dish—creamy but not heavy, zesty but not sharp.
02 -
  • Don't skip charring the corn—it transforms something ordinary into something that tastes intentional and roasted, and that's where the depth comes from.
  • If your sauce looks too thick, it's the pasta water that saves you; add it slowly and taste as you go so you don't end up with something watery.
  • Serve this warm, not piping hot, so the lime and cilantro flavors stay bright instead of getting muted.
03 -
  • If you're making this for a crowd, you can prep everything ahead and just toss it all together 10 minutes before serving—the sauce won't break and the pasta won't get mushy.
  • A pinch of Tajín seasoning instead of chili powder adds a whole different flavor profile that's slightly different but equally delicious.
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